Have you ever wondered what’s so super about “superfoods?”
Somehow, I managed to live more than 55 years without acai? I still can barely pronounce it. I think it’s (ah-sah-EE.) Oh, I’ve tried to incorporate the all-star berry into my diet, but like pomegranate, another fruit rock star, to me it tastes like dirt.
Kale may be the current king of the leafy greens, but hey, it’s an acquired taste.
Actually, I just read about another trendy green that might give kale some competition. It’s the “fiddlehead.” I’m serious! Fiddlehead is a curly fern that’s getting a lot of buzz as the next “fit food.”
Lately there’s been so much focus on these nutritional newcomers that less glamorous fruits and veggies are sometimes treated like second-class citizens.
Fortunately researchers are discovering new reasons to get excited about the old stand-bys! The best part? You probably already stock many of them in your kitchen.
The crunchy green is back on the must-eat list as a potential cancer fighter. It’s a top source of a flavonoid called apigenin. The substance activates a chemical reaction inside diseased cells, causing them to self-destruct. No one is suggesting celery can cure cancer, but scientists say over time a diet containing apigenin-rich foods may help prevent the disease.
The skins of these snackable bites are bursting with resveratrol…the same superstar antioxidant that helps make red wine good for your heart. A recent study has discovered that resveratrol may also aid in boosting immunity…by helping increase levels of a molecule that kills bacteria and viruses. In fact, adding grapes to your diet may even protect you from contracting infections in the first place.
For years, fungi have been thought to be heart healthy and immunity boosting. Now science shows that they may even help prevent breast cancer by lowering estrogen levels. Cancer researcher Dr. Shiuan Chen found that when postmenopausal women consumed 13 grams of mushroom powder (the equivalent of one and a third cups of white button mushrooms) per day for three months, their estrogen production dropped by 27%.
Researchers have long known that smokers have a lower risk of developing Parkinson’s. And while no doctor would encourage lighting up, there may be another way to get the benefit: peppers. They’re a safe source of nicotine, which may protect dopamine-producing cells. The results of a study published in the “Annals of Neurology” found that eating bell peppers twice a week or more was associated with at least a 30 percent reduced risk of Parkinson’s.
Talk about super foods!
And there’s more. Remember the old rule, “eat the rainbow?” When nutrition experts first urged us to fill our plates with brightly hued produce, it made sense. They were just discovering the powerful benefits of a crayon box of antioxidants – from red (lycopene in tomatoes) to blue and purple (anthocyanins in berries and grapes) to orange (beta carotene in carrots).
Well, guess what? Nutrition experts now admit, “white is a color, too!” Cauliflower packs the powerful cancer-combating compounds also found in its flashy cousin, broccoli. Garlic and onions may be pale, but they protect against stomach and colorectal cancer. And Portobello and cremini mushrooms are just as rich in antioxidants as green beans, carrots and red peppers.
So don’t let so-called “superfoods” crowd out staples that are just as nutritious. When it comes to fresh produce, whatever the color, it’s all good!